Update on Midwestern menu #5

I promised pictures from menu #5, and here they are: Diners showing enthusiasm for the cassoulet and le biscuit de savioe. Our cassoulet was baked in a pot that Tom brought back with him from France after his student year there in 1968. The red dishes are a recent acquisition, the exquisite, rich ruby Ulander from Wedgewood.

For the dessert, I bought Martha Stewart cake decorating stencils, and chose, obviously, the festive stars for the New Year's eve meal.